Embassy Group
Location
Mumbai | India
Job description
PERFORMS THE FOLLOWING TASKS ON AN ON-GOING BASIS:
PEOPLE: Continuously provides employees with verbal recognition, direction, and support. Communicates with employees to keep them informed or restaurant, regional, and corporate procedures. Communicates with managers to evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen. Recruits new employees from within the community to staff the restaurant. Screens, tests and interviews applicants using selection tools and conducts reference checks to assess candidates’ qualifications. Orients new employees by presenting them with information about their job and the company. Completes new employee paperwork (e.g., I-9’s, handbooks) to ensure personnel files are complete. Trains and empowers employees to exercise good judgment to make decisions regarding service, food quality, and customer satisfaction by adhering to company training standards Monitors/coaches employees on performance, compliance with procedures and workload. Creates and modifies the weekly work schedule to accommodate employees, volume or other emerging trends. Teaches/coaches and documents employees who fail to meet standards to maintain a high quality workforce. Monitors job openings resulting from promotions, terminations, and reorganizations to prepare for internal or external search for replacements. Conducts meetings with staff to communicate incentive programs, implement new products and procedures, and discuss areas of opportunity, special events, etc. Ensure employees follow safety, sanitation and security procedures. Conducts table visits (bar and tables) to build rapport, assess customer satisfaction, develop relationships, and promote repeat business. Resolves customer complaints. Greets employees as they begin their shift to promote an atmosphere. Listens to comments, criticisms,, and feedback from customers, employees and other managers to gain an understanding of areas of strength and opportunity to improve personal/cafe performance. Performs employees’ tasks such as preparing menu items, bussing tables, and serving food to help employees. Prepares restaurant and employees for shift and ensure the cafe is ready to open according to standards. SALES AND PROFITS: Prepares annual budget and business plan to ensure the smooth operation of the restaurant, set financial goals, and plan expenses. Then, monitors actual sales and revenues to determine variance and assess goal accomplishments. Conducts cash drops, review credit card totals to ensure correct amount was collected and entered, and verifies deposit slips. Observes employees’ while they work to ensure adherence to policy and positive guest experience. Balances staffing levels and labor costs to achieve a cost-effective plan for running restaurant. Monitors and controls food, labor, and liquor costs using established methods to meet goals. Works with Director of OPS (DO) regarding sales, new procedures, legal concerns, or other restaurant business to keep him/her informed. Evaluates condition of equipment, and conducts routine maintenance and minor repairs to ensure smooth operation and save on costs. Builds business/market share by thinking of new ways to promote company and new programs that will bring in business, and by participating in local events to increase sales and profits. Reads and reviews invoices to verify the accuracy of invoice specs and determine expenses, amount, and type of product being delivered to the restaurant. Supervises deliveries by counting and checking product quality to ensure that the billing and delivery meet amount and standards. Places orders with vendors to maintain adequate stock of inventory. Calibrates kitchen equipment and gauges with thermometer to ensure compliance with HACCP standards. Inspects, tastes and touches food and bar items to ensure freshness, proper temperature, and recipe adherence during line checks. Compares register receipts with servers, bartenders total ticket sales and maintains proper financial records to comps and discounts to ensure proper money collection. Investigates safety issues by interviewing those involved in the accident/event to determine causes and recommend solutions. Expedites food preparation by checking lead times and monitoring ticket times to ensure that food is prepared and served timely. Performs employees’ tasks such as preparing menu items, bussing tables and serving food to ensure the quality of the guest experience. Qualification and Experience: Degree or Diploma in HM 14 - 20 years hospitality industry experience required, out of which at least 8 to 12 yrs has to be in a supervisory role. Proficiency communicating (speaking, reading, and writing) in English, bilingual preferred. Preferably should have exposure to night club kind of set – up with very high salesJob tags
Salary
